Vine Varietals: Sangiovese, Canaiolo
TASTING NOTES FRAGRANCE: Typical, extremely complex notes of ripe fruit with smooth, spicy hints of oak Well balanced and full bodied with an intense and ripe tannic structure. Pleasant after taste and long finish
ALTITUDE OF VINEYARDS 450 metres above sea level
VINEYARDS 2,0 hectares
EXPOSURE South by southwest
PRODUCTION PER HECTARE (grapes) 50 quintals
DENSITY OF PLANTATION 5.000 vine stocks per hectare
FORM OF CULTIVATION “Tuscan archetto”
HARVEST TIME Canaiolo: last days of September. Sangiovese: first week of October
GRAPE HARVEST By hand PRESSING Soft
FERMENTATION TANKS Concrete
FERMENTATION TEMPERATURE 28°C
FERMENTATION TIME 10-12 days
MALOLACTIC FERMENTATION Carried out MATURATION TANK Barrel 40 hl + barrique 225 lt.
MATURATION TIME 24 months
BOTTLE AGEING 6 months
BOTTLES PRODUCED- average: between 10.500 and 13.000
ALCOHOL 13,5% vol.
DRY CONTENT 30,10 g/l
TOTAL ACIDITY 5,45 g/l colour - intense runy red